Sips, Dips & Sides

Miss Millie worked long, exhausting hours “down the country.” She left before sunrise and didn’t return until the evening. So Annette and I made sure she came home to a clean house and a hot meal — one meat, two vegetables, a starch, bread, and a drink. I didn’t know how to cook when I first arrived, but in that little home, on that sofa, in that kitchen… something awakened in me.

I learned by watching — my mama, the Big Mamas, the aunties, the men who could throw down, and later Miss Shirley, my occupational FOOD teacher. She taught me shortcuts, stretching techniques, balance, and how to make food taste like comfort. She also taught me excellence — the kind that wins awards.

Auntie Gladys and I baked cakes and pies that placed in the State of Virginia. We sold three-decker sandwiches all over the occupational building, and people loved them. Those were some of the sweetest, most creative years of my life.

When I moved out at 19, Auntie Gladys became the next chapter of my training. I was a messy cook — flour everywhere, dishes piled up, pots boiling over, the whole kitchen looking like a storm passed through. But she never complained. She tasted everything, told me the truth, encouraged me, and quietly cleaned up behind me while I learned. Her patience helped shape the cook — and the woman — I am today.

Over the years, TMH placed godmothers, church mothers, aunties, and wise women in my life — Hazel, SuzyQ, Sheila, Pretty Pat, Pam Ford, 1st Lady Delores, Grand-ma-Adlease, Auntie Rob, and so many more that I could never name them all. We cooked together, laughed together, raised our kids together, and held each other up through every season. Each one taught me something: a recipe, a hack, a scripture, a life lesson, a way to serve with grace.

And then there is Lydia — my goddaughter who calls me Modre. Even though we’ve only known each other for 16 years, she has been one of the strongest voices pushing me to write this cookbook. She helped me shape the “Somebody Dial 119!” message and reminded me that my story, my recipes, and my wisdom deserve to be shared. Her encouragement helped bring this book to life.

And of course, my husband and our son, Jordi — the two “real chefs” in the family. They’re the ones I practiced on the most. They’re the ones who gave me ideas, suggestions, and challenges. When we ate at restaurants and the food wasn’t right, we’d come home and make it ourselves. They pushed me, inspired me, and helped me grow. My husband once told me, “Sunshine, the reason I love your food is because you put love in your food.” That compliment changed everything.

Cooking became ministry.
Ministry became calling.
Calling became purpose.
Purpose became joy.

I cooked for churches, funerals, weddings, ministries, and later became a “corporate” event manager feeding 40 to 100+ people at a time. Planning became second nature. Serving became my heartbeat. Feeding people became my love language.

My deepest desire is to one day have the resources and a team to cook for people from coast to coast — feeding them love, peace, and freedom through food.

From weekend visits… to sleeping on the sofa… to state-winning cakes… to three-decker sandwiches… to church kitchens… to corporate kitchens… to ministry kitchens… to my own kitchen… this book carries all of them inside it.

Everything I know — every sip, every dip, every side, every hack, every bit of wisdom — came from the people who poured into me, believed in me, corrected me, and loved me through every season.

Thank you for shaping my hands, my heart, and my calling.